We all love the flavors of traditional cacio e pepe, but today it's made into a risotto and honestly, it tastes wonderful. With the right risotto rice, fresh black pepper, aromatic pecorino cheese and the right technique, you'll be preparing a warming dinner for those cold fall days in no time!
The secrets of a good Cacio e Pepe
Cacio e Pepe is a typical Roman recipe that can be prepared with pasta, but also with rice. Although the name sounds clever, it is a basic recipe without many ingredients. Cacio e Pepe simply translates as “cheese and pepper” and that’s exactly what sets this recipe apart – freshly ground peppercorns and aromatic pecorino cheese.
As opposed toSpaghetti Cacio e PepeThe risotto is easier to prepare and is therefore also suitable for newbies in the kitchen. The dish is the ideal weeknight dinner and will keep you warm during the cold fall days.
To make the perfect cacio e pepe, it's essential to stock up on quality ingredients. The cheese must be well ripened; the rice – either Arborio or Carnaroli and of good quality; and the pepper is fresh and directly ground - so please, do not use a ready-ground spice. If you want to play around with the taste, you can use a mixture of black, pink and green pepper instead of just black peppercorns. This small difference can give the rice dish a completely different flavor.
Risotto Cacio e Pepe: when simplicity meets good taste
When things have to be quick and easy, this Italian recipe with few ingredients is just the right choice! With lots of spiciness from Pecorino and a wonderful aroma from black pepper, you can treat your family or guests at your next dinner together.
Ingredients for 4 servings:
- 2 tablespoons olive oil
- 30 g Butter
- 360 g Arborio-Reis
- 160 g Pecorino Romano
- 100 ml dry white wine (anything except a Chardonnay)
- 1 l vegetable broth (or chicken broth)
- 1 tbsp black peppercorns
- kosher salt
Preparation:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the Arborio rice to the pan, stirring occasionally so that each grain is coated with the olive oil. Roast for about 90 seconds until the grains are translucent.
- Add the white wine and stir the rice until all the wine is absorbed.
- Once the wine has been absorbed, add 1-2 ladles, stirring frequentlywarmAdd broth. Once absorbed, add another 2 ladles.
- To know when it's time to add broth, here's a trick: If the bottom of the pan is exposed when you run the spoon over it, then add broth.
- Continue adding warm vegetable broth until the rice is absorbed and it is al dente or al dente, about 20-22 minutes.
- When the rice is cooked, turn off the heat and stir in the butter. Add the grated Pecorino cheese and freshly ground pepper, reserving a little for garnish. Mix vigorously and add a small ladle of stock if necessary. In no time, you'll have a creamy, soft risotto with the flavor of Cacio e Pepe!
Bonus-Tipp:For even more flavor and aroma, you can dry roast the peppercorns for a few minutes before grinding them in a mortar or with a pepper mill.
How can you vary the recipe?
Since the recipe for Risotto Cacio e Pepe is very basic and without many ingredients, you can refine it to your taste. For example, you can sauté chopped shallot and garlic cloves before adding the rice to add even more flavors. In addition to Pecorino cheese, you can also mix a few tablespoons of Parmesan and mascarpone into the risotto and make the dish even creamier. When serving, in addition to black pepper, you can also use a few lemon wedges and freshly chopped green herbs. Enjoy it!
